This recipe is the recipe of the week in the San Diego Union Tribune and I thought it was kind of interesting. The recipe serves 4.
Ingredients
4 boned, skinned chicken breast halves (about 2 pounds)
1 tablespoon olive oil
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
cayenne (to taste)
1 can diced tomatoes (14 1/2 ounces)
1/3 cup dried apricots
1 tablespoon sugar
3 garlic cloves minced
1 can chickpeas drained and rinsed (15 1/2 ounces)
1/4 cup chopped parsley
Directions
Season chicken breasts with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Add cumin, coriander, and cayenne to the pan. Cook 1 minute stirring occasionally. Add chicken and cook until golden brown on underside, about 3 minutes. Turn and cook until brown on the other side for about 3 more minutes. Transfer to a plate and set aside.
Stir in tomatoes, apricots, sugar and garlic to the frying pan. Bring to a boil, then reduce to a simmer and return chicken to pan. Cook covered until chicken is cook through about 10 minutes. Stir in chickpeas and parsley, and cook until heated through.
Nutritional Info: 421 calories per serving
